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Broccoli and Mushroom Quiche

Use the liquid ingredients as a base and change up the solids for a new twist on this classic dish. Be careful not to swap out milk for cream... you'll have a hard time getting the quiche to thicken enough. For the broccoli -- the fastest tip is to use a box of chopped, frozen broccoli florets that you can microwave

Ingredients

  • 1 9- inch pie crust recipe of your choice or use a store bought one
  • 1 cup chopped and cooked broccoli
  • 1/2 sliced mushrooms about 3 sliced mushrooms for top garnish
  • 1/3 cup chopped onion
  • 1 teaspoon butter
  • 4 eggs
  • 2 cups heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Swiss cheese

Instructions

  • Heat oven to 425
  • Prepare your crust in 9-in pie pan. Set aside
  • Saute mushrooms, and onions in butter until tender and just slightly golden. Reserve a few mushrooms to place on top of quiche. Set mushrooms and onions aside.
  • Cook broccoli until al dente (use your preferred method since it's such a small amount. You can use the microwave with a few tablespoons of water, or steam on the stove top. If using frozen broccoli, heat per directions on package.) Set aside.
  • In medium-sized mixing bowl whisk together eggs, cream, salt, and pepper.
  • Mix in cheese.
  • Stir in broccoli.
  • Add mushrooms and onions. Stir
  • Pour mixture into prepared pie pan. Place reserved mushroom slices on top for decorative touch.
  • Bake 15 minutes
  • (If crust is browning too quickly, place foil around edges of crust)
  • Reduce heat to 300, bake 30 more minutes until knife inserted into center of quiche comes out clean.
  • Let cool for 10 minutes before cutting